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Browsing 1. Факультет пищевых технологий by Title

Browsing 1. Факультет пищевых технологий by Title

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  • Determination of amino acid and chemical composition in cuts of lamb carcasses 
    Uzakov, Y.M.; Dihanbaeva, F.T.; Matibayeva, A.I.; Dzhetpisbaeva, B.Sh. (Almaty technological university, 2015)
    This article presents evidence-based assessment of food and biological value of mutton. The content of amino acid composition of amino acids in protein hydrolyzed products of water, fractions in various cuts of lamb carcasses.
  • Determination of casein in milk 
    Kalimoldina, L.M.; Abdykarimova, A.P.; Alipbaev, A.N. (Almaty technological university, 2021)
    In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. ...
  • Determination of coefficient of surface efficiency at vacuum-atmospheric drying of large-dispersed food materials in a dense layer 
    Abdizhapparova, B.; Khanzharov, N.; Orymbetova, G. (Almaty Technological university, 2020)
    In order to take into account the actual conditions of the drying process of large-dispersed food materials located in a dense layer, having a different geometric shape, the coefficient of surface efficiency of the dried ...
  • Determination of ecological safety and meat microbiological indicators 
    Abzhanova, Sh.А.; Berdigaliuly, S.; Baimaganbetova, U. (Almaty technological university, 2014)
    This article shows the increase of the role of preventive nutrition in ecological situation, which is aimed at strengthening the protective powers of organism as well as at the reduce of the risk of the influence of ...
  • Determination of the nutritional and biological value of semi-smoked sausage products made from beef 
    Syzdykova, L.S.; Abdiyeva, K.M.; Yessenkulova, ZH.ZH.; Baigabylov, R.K. (Almaty technological university, 2024-1)
    Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the ...
  • Determination of the optimal dose and exposure time for enzymatic extraction of pectin from melons 
    Uikassova, Z.S.; Azimova, S.T.; Kizatova, M.ZH.; Snadinova, B.A. (Almaty Technological university, 2020)
    This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation ...
  • Determination of the parameters of freeze-drying honey 
    Tultabayeva, T.CH.; Zhumanova, U.T.; Tultabayev, M.CH.; Shoman, A.YE.; Tapalova, A.B.; Shoman, A.K.; Tultabayev, B.CH. (Almaty technological university, 2022-3)
    The article presents the results of studies of freeze-drying of various types of honey. The purpose of the research was to determine the optimal parameters for the freeze-drying of honey. The physical and chemical parameters ...
  • Development and technology of dairy products for hero-dietary products 
    Dihanbaeva, F.; Zhaxybayeva, E.; Zhunusova, G. (Almaty technological university, 2018)
    Population aging is one of the global problems of the modern world. Today, there are various, contradictory opinions about the possibility of prolonging life. Aging is the inevitable process of all living organisms, but ...
  • Development antioxidant activity increased food products 
    Nabiyeva, Zh.S.; Kizatova, M.Zh. (Almaty technological university, 2016)
  • Development of a cyclic technology of processing low-quality phosphate raw materials 
    Akhmetova, S.O. (Almaty technological university, 2017)
  • Development of a new variety of meat and vegetable cutlets 
    Kenenbay, SH.Y.; Gornikov, N.V.; Yemelina, V.V. (Almaty technological university, 2023-2)
    Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical ...
  • Development of biopolymer based colorimetric indicator for monitoring of meat and fish freshness 
    Sailaukhanuly, Y.; Rakhmet, S.; Azat, S.; Yeszhan, Y.; Toshtay, K.; Busquets, R. (Almaty technological university, 2024-1)
    The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for ...
  • Development of bread technology with the use of grain raw materials 
    Nurgozhina, ZH.К.; Shansharova, D.A. (Almaty technological university, 2023-4)
    Bread made with sourdough is the leader among other baked goods in nutritionist ratings. It is a wonderful source of energy and has a low glycemic index. Making bread using sourdough meets environmental requirements. The ...
  • Development of compound feed recipes for broiler chickens (13-28 days) using vermiculite 
    Zhienbaeva, S.T.; Yermukanova, A.M.; Kultaeva, D.S.; Stankevych, G.N. (Almaty technological university, 2024-1)
    Recently, in the CIS countries and abroad, to compensate for the mineral deficiency of feed rations and reduce their cost, substances of natural origin have increasingly begun to be used: zeolites, travertines, sapropels, ...
  • Development of new food products from millet 
    Kenenbay, SH.Y.; Badmaeva, I.I.; Sovetkalieva, ZH.R. (Almaty technological university, 2022-4)
    Proper nutrition can give us health, longevity and beauty. It assumes that the body regularly needs the necessary amount and many nutrients such as proteins, carbohydrates, fats, water, minerals, vitamins should be supplied ...
  • Development of sausage with protein supplements 
    Abzhanova, Sh.; Baibolova, L.K.; Rskeldiev, B.A.; Berdigaliuly, S. (Almaty technological university, 2018)
    In this article is presented the technology of meat production products combined dietary and therapeutic and prophylactic purpose with an optimal calcium and iron. In modern conditions the development of market economy ...
  • Development of Technology for Multicomponent Brine 
    Abzhanova, Sh.А.; Baibolova, L.K.; Matibayeva, A. I.; Zhetpisbaeva, B.Sh.; Rskeldiev, B.A.; Mukhtarkhanova, R.B. (Almaty technological university, 2017)
    This article describes the development of the technology of multi-component brine from soy and pumpkin juice. To create a new recipe sausages and meat semi-finished products used supplements that have a beneficial effect ...
  • Development of technology production of soft cheese "mozzarella" on the basis of goat's milk 
    Orymbetova, G.E.; Kassymova, M.K.; Orymbetov, E.M.; Azimova, S.T. (Almaty technological university, 2023-4)
    Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop ...
  • Education, results-oriented 
    Bozhbanov, A.Zh. (Almaty technological university, 2016)
  • Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content 
    Serikkaisai, M.S.; Vlahova-Vangelova, D.B.; Dragoev, S.G.; Uzakov, Y.M.; Balev, D.K. (Almaty technological university, 2014)
    The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat ...

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